Meatballs and funnel chanterelle mushroom pasta

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Meatballs and chanterelle mushrooms pasta is a delicious meal. Creamy and meaty at the same time, it is best served with chanterelle mushrooms picked from the Swedish forest!

meatball and mushroom pasta


  • 1 lb (500g) ground beef
  • 1 egg
  • 1 1/4 c (300g) funnel chanterelle mushrooms
  • 1 large onion
  • 3/4 c (150g) mozzarella, shredded
  • about 17 fl. oz. (5 dl) cream
  • about 10 fl. oz. (3 dl) of creme fraiche (sour cream works as a substitute)
  • 1 table spoon fresh thyme
  • 3 table spoons chopped parsley
  • 11 oz. (300g) pasta, dry weight
  • salt and pepper
  • butter and oil for frying


  1. Rinse the funnel chanterelle or other wild mushroom.
  2. Cut the onion into small pieces.
  3. Fry the mushrooms and onion in separate pans with butter. Sprinkle with thyme. The onions should be clear when finished.
  4. Mix the ground beef, egg and fried onion together. Add salt and pepper to taste. Form small meatballs and fry in a little oil
  5. Pour the cream and sour cream in the mushroom pan and boil.
  6. Once the mixture is boiling, add the fried meat balls.
  7. Add salt and pepper to taste, and boil the sauce until it is to your desired thickness.
  8. Cook the pasta al dente. Add the pasta immediately to the sauce.
  9. Mix the mozzarella in the warm pasta. Sprinkle parsley.

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